Title: CHICKEN AVACADO RICE SALAD
Categories: Poultry, Vegetables
Yield: 4 servings

1 pk Wild/brown rice mix; (cook)
1 Large ripe avacado
1 tb Fresh lemon juice
4 Scallions; chopped
12 Pitted black olives; sliced
3 c Chicken; cooked, bite-size
1/4 c Red wine vinegar
2 ts Dijon-style mustard
1/2 c Light vegetable oil
1/2 ts Sugar
1 tb Fresh parsley; chopped

———————————-GARNISH———————————-
1/4 c Slivered almonds
OR pine nuts; toasted
12 Cherry tomatoes

Refrigerate cooked rice until cold. Peel the avacado and slice lengthwise
into 1/2 inch-thick strips. Coat with lemon juice, and refrigerate until
well chilled. In a large mixing bowl, combine the scallions, olives,
chicken and rice. Toss gently just until mixed. In small bowl, mix
vinegar, mustard, veg. oil, sugar, and parsley. Whisk together vigorously
until completely combined. Just before serving, add the avocado slices to
the chicken and rice mixture. Pour on dressing and toss gently to combine
thoroughly. Serve sprinkled with toasted nuts and cherry tomatoes.Judy
Garnett/pjxg05a

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Fricassee of Spring Vegetables with Black

Recipe By : CHEF DU JOUR SHOW #DJ9334
Serving Size : 0 Preparation Time :0:00
Categories :
Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
Spring Vegetables:
1/4 cup fingerling potatoes, parboiled
1/4 cup spring onions
1/4 cup radishes
1/4 cup golden beets, cooked until tender
1/4 cup baby green zucchini
1/4 cup baby carrots
1/4 cup baby parsnips
1/4 cup snap peas
1/4 cup English peas, shelled
1 tablespoon balsamic vinegar
1 tablespoon sherry vinegar
4 tablespoons Italian parsley
2 tablespoons extra virgin olive oil
1 teaspoon truffle juice
1 tablespoon black truffles (chopped)

Preparing the Spring Vegetables with Black Truffles and Basil:
Preheat oven to 400 degree.

Prepare all the vegetables separately, peel and sear in a skillet on stove
top. Roast in a hot oven and caramelize all vegetables until light golden
brown, season and add vinegars and parsley. Add a small amount of
extra virgin olive oil, truffle juice, and truffles. Glaze vegetables
evenly,
place in a large bowl and serve hot. This dish can also be served chilled
as a salad.
Yield: 4 servings
Nutritional Breakdown

Calories 190
Cholesterol 3 mg
Fat 5.9 gm (27.6 percent of calories from fat)
Sodium 229 mg

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Title: NO-COOK STRAWBERRY JAM
Categories: Jams, Condiments
Yield: 3 servings

1 pt Strawberries; (2 Cups)
-Mashed
2 c Sugar
3 oz Liquid Pectin; 1 Pouch
2 tb Lemon Juice
3 dr Red Food Coloring; Up To
-4 Drops May Be Used

Stir the berries and sugar together in a large bowl,
blending well, and let stand for 10 minutes, stirring
occasionally. Add the pectin, lemon juice and food
coloring, blending well, and stir constantly for 3
minutes. Spoon the jam into the jars prepared for
freezer jams.

YIELD:

3 Eight Ounce Jars

Each Tablespoon Contains:

Calories: 35 Protein: 0 Grams Fat: 0 Grams
Cholesterol: 0 Milligrams Carbohydrates: 9 Grams
Sodium: 1 Milligram

NOTE 1:

This is a freezer jam and cannot be sealed with the
cookbook directions.

NOTE 2:

This recipe can be adapted for use with both
raspberries and blackberries. Use the same quantity of
fruit.

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Title: Smoked turkey calzones
Categories: Appetizers, Poultry
Yield: 4 Servings

2 c Frozen chopped spinach
1/2 c Part-skim ricotta cheese
1 tb Parmesan cheese, grated
1/4 ts Garlic powder
4 oz Refrigerated Pizza dough
6 oz Smoked turkey, thin slice
1 Tomato, med.,8 slices

Preheat oven to 375 degrees F. Spray baking sheet with non-stick
spray. Thaw spinach, squeeze dry. Combine spinach, ricotta, parmesan
cheese and garlic. Divide dough into 4 pieces, roll each to 6″
circle. (I probably would make up my own dough if I had time but the
pre-prepared isn’t bad.) Spread spinach mix to within 1/4″ of edges
of each circle. Place 1 1/2 oz turkey and 2 tomato slices one on half
of circle. Fold over and seal by pressing edges with fork. Place on
prepared baking sheet, bake 12-15 minutes, until browned. Can be
frozen and re-heated for lunches. Per each: 201 calories, 18 g
protein, 6 g fat, 20 g carbohydrate, 692 mg sodium, 29 mg cholesterol
From Weight Watchers Magazine, June 1991 Posted by: Sheila Exner –
January 1992

MMMMM

I used to love the old family chocolate coconut macaroon recipe, but
it’s loaded with fat. Recently, however, inspired by the suggestion of
making coconut milk from condensed milk and coconut extract, I came up
with the following modified recipe. It seems to work pretty well,
although the cookies aren’t as chewie as the fatted version was.

Chocolate Macaroons:

2 cups brown suger
1/4 cup milk

1 tsp vanilla
1 tsp coconut extract
4 cups rolled oats
4 Tbl cocoa powder

Mix the suger milk in a pot and bring to a boil. Remove from heat
and stir in the vanilla coconut extract, and then the rolled oats and
cocoa. Mix until everything is well coated, will make a very stiff
dough. Spoon out onto a cookie sheet and refridgerate for 20 minutes.

Title: Cheese Garlic Biscuits
Categories: Breads
Yield: 12 servings

2 c Buttermilk baking mix (such
-as
Bisquick)
2/3 c Milk
1/2 c Finely shredded cheddar
-cheese
1/4 c Butter; ( 1/2 stick) melted
1/4 ts Garlic powder
1/8 ts Dried parsley flakes

Recipe by: St. Louis Post-Dispatch 3/24/97
Preheat oven to 450 degrees. Mix baking mix, milk and
cheese until soft dough forms. Beat vigorously for 30
seconds. Drop dough by spoonfuls onto ungreased cookie
sheet.

Bake for 8 to 10 minutes or until light brown.

Combine butter, garlic powder and parsley flakes; brush
over warm biscuits before removing from cookie sheet. (Use
all the butter mixture.) Serve warm.

Yield: 12 biscuits.

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Title: Vanilla Ice Cream – Great Chefs
Categories: Desserts, Masterchefs, Frisco, Lec
Yield: 1 quart

1/2 qt Milk 1/2 qt Cream, heavy
6 lg Egg yolks 1 ea Bean, vanilla
1/2 lb Sugar

Cut the vanilla bean lengthwise into 4 sections and place it in a
saucepan with the milk. Brink the milk to a boil and remove from
heat.

In a stainless bowl, whip the egg yolks and sugar until foamy.
Strain the milk into the egg mixture. Place the bowl on a
double-boiler and mix with a wooden spatula until the mixture thickens
and adheres to the spatula. Remove the bowl from the double-boiler
and add heavy cream.

Place the mixture in a refrigerator until cold.

Pour the mixture into an ice cream freezer and churn for 30
minutes or until stiff.

Source: Great Chefs of San Francisco, Avon Books, 1984

Chef: Max Schacher, Le Coquelicot, Ross, Marin County, CA

—–

Title: VAGABOND GINGERED ALE
Categories: Beverages
Yield: 5 servings

3 1/2 lb Munton Fison plain dark
Malt extract syrup
2 1/2 lb Plain dk. dried malt extract
3/4 lb Crystal malt
1/2 lb Chocolate malt
2 oz Cascade hops (boiling)
Equal to 10 HBU
1 oz Willamette hops (finishing)
3 oz Freshly grated ginger root
(2-4 oz to taste)
1 pk Ale yeast
3/4 c Corn sugar (for bottling)
*** OR ***
1 1/4 c Dried malt extract

O.G.: 1.040-1.044 T.G.: 1.012-1.016

Add the crushed crystal and chocolate malts to 1 1/2 gallons of cold water
and bring to a boil. When boiling has commenced, remove the grains and add
the malt extracts. (Do not allow the grains to remain in boiling water, as
this will add an “ashy” taste). Dissolve the extracts fully and add the
boiling hops and freshly grated ginger root and continue to boil for 60
minutes. Add the finishing hops during the final 1-2 minutes of the boil.
Sparge into the fermenter and cold water. Force cool, pitch yeast, and
bottle when fermentation is complete.

Source: Charlie Papazian, “The New Complete Joy to Homebrewing”

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SHRIMP AND JICAMA SALAD WITH CHILE VINEGAR

Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Fish Harned 1994
Salads Vegetables

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
5 c — Water
1 lb Small fresh shrimp — unpeeled
2 c Jicama — peeled and shredded
4 lg Tomatoes — sliced
4 lg Fresh tomatillos
— husked and sliced
Fresh cilantro sprigs (opt.)
—–CHILE VINEGAR—–
2/3 c White wine vinegar
1/4 c Sugar
1/8 ts Salt
3 tb Fresh cilantro — minced
2 tb Jalapeno pepper
— seeded and minced

Bring water to a boil; add shrimp and cook 3 to 5
minutes. Drain well; rinse in cold water. Chill.
Peel and devein shrimp.

Pour 1/3 cup of chile vinegar over shrimp; toss
gently. Pour 1/2 cup chile vinegar over jicama; toss
gently. Arrange tomato slices and tomatillo slices on
individual salad plates; top evenly with jicama
mixture. Place shrimp mixture over jicama mixture.
Pour remaining chile vinegar over salads. Garnish
with fresh cilantro sprigs, if desired.

To make the chile vinegar, combine all vinegar
ingredients in a medium mixing bowl; stir with a wire
whisk until well blended. Yield: 1 1/4 cups vinegar.

From _Creme de Colorado_ by The Junior League of
Denver, CO. In _America’s Best Recipes: A 1989
Hometown Collection_. Birmingham, AL: Oxmoor House,
Inc., 1989. Pg. 35. ISBN 0-8487-0765-6. Electronic
format by Cathy Harned.

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SWEET SOUR CAULIFLOWER CABBAGE SALAD

Recipe By : Net
Serving Size : 6 Preparation Time :0:00
Categories : Salads Vegetables
Low-Fat

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 1/2 pounds Cauliflower
12 ounces cabbage
8 ounces Waterchestnuts
8 ounces pineapple rings in juice
1 teaspoon Cornstarch
1 teaspoon Brown sugar
2 tablespoons Malt vinegar
1 tablespoon Soy sauce
1 tablespoon Water
1 tablespoon Tomato paste
2 teaspoons Sherry

Trim the outer leaves stalk from the cauliflower. Divide into small florets,
shred the leaves, wash drain. Discard any discoloured cabbage leaves, cut
cabbage into 1/4″ slices, wash drain. Drain the chestnuts slice thinly.
Drain the pineapple (if canned) reserve the juice. Cut rings into eighths.
Cook the cauliflower cabbage in boiling, salted water for 4 minutes.
Drain well. Blend cornstarch sugar with the remaining ingredients. Place in
a pan with the water chestnuts, pineapple chunks juice. Bring to a boil
simmer for 3 minutes. Pour sauce over the cauliflower cabbage.
Stir well, cover allow to cool.

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